Greens, Beans and Turkey Bacon soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Kale, 3 cup, chopped 1- 15oz canBeans (Bush's) Cannellini /White kidney beansFresh mushrooms, 3 oz (1 can (14.5oz) Chicken broth 99% fat free3 slices Butterball - Turkey Bacon, cut crossways 1/4 inch1 Med onion, chopped2 1/4 cups water1.5 tsp. Olive Oil2 cloves garlic, sliced thin
Cook bacon in a large sauce pan or Dutch oven over Med-high heat until crisp. (Using turkey bacon I add a ½ tsp of olive oil in this.)
Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened. (Appx. 3 minutes)
Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper!)
Bring to a boil over high heat, then reduce to simmer for 30 minutes.
It's quick, it's easy, and it’s even better the second day! I make it a day in advance and use it for my lunches!
Serve with a slice of toasted crusty bread!
Serving Size: Makes 3- 1 2/3 cup servings
Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened. (Appx. 3 minutes)
Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper!)
Bring to a boil over high heat, then reduce to simmer for 30 minutes.
It's quick, it's easy, and it’s even better the second day! I make it a day in advance and use it for my lunches!
Serve with a slice of toasted crusty bread!
Serving Size: Makes 3- 1 2/3 cup servings
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 5.1 g
- Cholesterol: 13.0 mg
- Sodium: 1,043.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 9.4 g
- Protein: 13.4 g
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